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Quinoa Buddha Bowl
Ingredients
1 cup
cooked quinoa
1
sweet potato peeled, chopped in ½ inch cubes
1 can
chickpeas rinsed and drained
2 tablespoons
olive oil divided
½ teaspoon
cumin
½ teaspoon
salt plus more to taste
½ teaspoon
black pepper
8 ounces
kale de-stemmed and chopped (about 6 cups)
½
avocado pitted and peeled
2 tablespoons
tahini paste
2 tablespoons
lemon juice
1 tablespoon
maple syrup
2 tablespoons
water
Instructions
STEP 1
Preheat the oven to 425°F and line a large baking sheet with parchment paper.,
STEP 2
Place the sweet potatoes on one side and the chickpeas on the other side. Add one tablespoon olive oil on the sweet potatoes and one tablespoon olive oil on the chickpeas. Sprinkle the sweet potatoes and chickpeas with cumin, salt and pepper and toss each separately to coat. Bake for 30-35 minutes, tossing halfway through.,
STEP 3
Place the kale in a large bowl and drizzle the remaining tablespoon olive oil. Sprinkle with salt to taste, if desired and use your hands to massage the kale with the oil. Divide into two bowls for serving. Divide the quinoa on top.,
STEP 4
In a small mason jar, mix together the ingredients for the dressing until smooth and creamy.,
STEP 5
When the potatoes and chickpeas are done roasting, divide on top of the quinoa and kale in the bowls. Add the avocado on top and drizzle with the tahini dressing. Serve warm.
Nutrition Facts
(per serving)
Calories:
455 calories
Servings:
4 servings
Carbohydrates:
58 g
Fat:
20 g
Fiber:
12 g
Protein:
15 g
Sugar:
3 g
Meal Effort
Preparation:
10 minutes
Cook:
35 minutes
Total:
45 minutes